Chargrilled Quail With Figs, Rocket, Ricotta and Mint Recipe

Name: Chargrilled Quail With Figs, Rocket, Ricotta and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; ⅓ cup olive oil; 4 whole quail, butterflied (ask your butcher to do this); 4 rosemary sprigs; 1 lemon, halved; 1 garlic clove, finely chopped; 1 tablespoon red wine vinegar; ¼ cup extra virgin olive oil; 1 bunch rocket; 12 bunch mint leaf; 8 figs, roughly torn; ½ cup fresh ricotta

Servings: persons

2 tablespoons honey
⅓ cup olive oil
4 whole quail, butterflied (ask your butcher to do this)
4 rosemary sprigs
1 lemon, halved
1 garlic clove, finely chopped
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
1 bunch rocket
12 bunch mint leaf
8 figs, roughly torn
½ cup fresh ricotta

1
Combine the honey and olive oil in a bowl and season with sea salt and freshly ground black pepper.
2
Place the quail on a baking tray and drizzle the honey mixture over the top.
3
Tuck a sprig of rosemary under each quail, then cover and leave to marinate in the fridge for 1 hour.
4
Preheat a barbecue or chargrill to medium-high.
5
Grill the quail, turning once, for 8 minutes or until golden and cooked through.
6
Transfer quails to a warmed plate and squeeze over lemon juice.
7
Cover loosely with foil and allow to rest for 5-10 minutes.
8
Meanwhile, whisk the garlic, red wine vinegar and extra virgin olive oil together in a small bowl.
9
Season with sea salt and freshly ground black pepper.
10
Toss the rocket and mint leaves together and divide among 4 serving plates.
11
Top with the torn figs, dot with ricotta and drizzle with the dressing.
12
Place a quail on each plate and finish with a grind of black pepper.

1278

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons honey, ⅓ cup olive oil, 4 whole quail, butterflied (ask your butcher to do this), 4 rosemary sprigs, and more.

Yes, Chargrilled Quail With Figs, Rocket, Ricotta and Mint falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chargrilled Quail With Figs, Rocket, Ricotta and Mint

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